Oatmeal Cookies
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These Oatmeal Cookies are big and chewy, super easy to make and they’re good for you. Add chocolate chips, raisins, or nuts and watch them disappear!
The Best Oatmeal Cookies Recipe
Oatmeal cookies are one of my favorites. It’s hard to beat these cookies when they come fresh out of the oven, not only is the smell amazing, but a warm cookie loaded with oats, raisins and chocolate really warms the cockles of my heart.
Oatmeal cookies are a classic cookie that most of us have been enjoying since we were kids. As far as I’m concerned these are a healthy food item. That’s right! With 3 cups of oats in them, they can’t be anything else but good. And you know what else? Oatmeal is the only proven food that helps reduce cholesterol. So beat that!
Oatmeal cookies are best when they’re soft and chewy, just like this oatmeal cookie recipe I’m sharing with you. While I love them plain, I really think it’s important to add plump raisins, some chocolate chips and nuts to them. I love the added sweetness from the raisins.
And don’t get me started on chocolate! Chocolate is made from plants and you know what that means, it means it has many of the health benefits that dark vegetables do. See I can rationalize everything! These cookies are healthy, so eat and enjoy them and think of all the benefits you’re gaining from them.
Why You’ll Love These Oatmeal Cookies
- Quick and Easy! This is a simple 9-ingredient drop cookie recipe using staple basic pantry ingredients that takes just 25 minutes to make and bake!
- Classic Chewy Cookie! Made with healthy oats, butter, and just the right amount of sugar, these yummy cookies are soft, chewy, and full of flavor.
- Versatile Recipe! Oatmeal cookies are perfect as they are! But you can easily customize them too by mixing in raisins, cranberries, nuts, chocolate chips, white chocolate chips, or even dried cherries.
- Quick Cooking Oats – These are rolled oats that go through further processing to decrease cooking time, but you can use old fashioned oats if that’s all you have. If you’re using old fashioned oats, you cookies will be a bit chewier.
- Flour – I used all purpose for this recipe. You can also use bread flour in these oatmeal cookies. Bread flour has more protein and produces more gluten, therefore you end up with a more chewy cookie. You can substitute gluten-free flour at a ratio of 1:1 if you’re gluten free.
- Sugar – We’re using brown sugar and white granulated sugar today. Both are needed for a cookie with depth and perfect sweetness.
- Butter – I used salted butter here which is why you’ll notice there’s no salt in the cookies, but you can use unsalted butter as well, just add about ½ teaspoon of salt.
- Chocolate chips, Raisins And Pecans – I used semi sweet chocolate chips for this recipe but feel free to use whichever chocolate chips or chocolate chunks you like. Raisins and pecans are a must, in my opinion.
- Baking soda – The leavening agent in our chocolate chip cookies to make them tender. You can use baking powder instead just keep in mind that ¼ teaspoon baking soda equals 1 teaspoon baking powder.
- Vanilla – The secret weapon flavor booster in most baked goods. Extract will work just fine.
- Eggs – Our binder for this recipe. If you’d like to go egg free you can substitute this for ¼ cup of unsweetened apple sauce.
- Cinnamon – Just a touch of ground cinnamon for that sweet and woody flavor.
How to Make Oatmeal Cookies
Making these oatmeal cookies couldn’t get any easier. Making these is a great activity to do with your kids.
Before you even get started on the dough, preheat your oven temperature to 350°F (177°C) to get it ready for biscuit baking! Then line a baking sheet with parchment paper or a silicone baking mat.
Start by mixing the sugars with the butter until light and creamy. Add in the eggs and vanilla and mix until well combined.
In another bowl mix all the dry ingredients together then add this to the butter/sugar mixture.
Use a spatula to combine the butter mixture with the dry ingredients together.
It’s time to add in all your favorites such as chocolate chips, raisins, craisins, or nuts. Fold those in using a spatula.
Drop by tablespoons or small ice cream scoops onto the prepared baking sheets and bake for 12 to 15 minutes in a preheated oven at 350°F until the edges start to turn golden.
Let the cookies cool for a couple minutes on the baking sheets, then transfer to wire racks to finish cooling. All that’s left to do now is eat!
There are two things that make your cookies chewy:
- Brown sugar! Yes, using brown sugar leads to a more chewy cookie! The butter is creamed together with the white and brown sugar, the white sugar is what adds crunch to the outside of the cookie because it caramelizes fast as it bakes. The brown sugar has more moisture and when combined with the white sugar it creates that chewy bite we all love!
- The second thing that makes your cookies chewy is bake time. Do not over bake them. Take the out of the oven while they still look like they are not fully cooked. As you allow them to sit on the cookie sheets, the cookies will continue to bake, which allows them to finish cooking but not get overly crispy on the outside.
Other Ingredients You Can Add to Oatmeal Cookies
I love oatmeal cookies because they are so versatile and you can easily customize them to your liking. I seriously make them different every single time I make them. Here are some ingredients you can add to them:
- Raisins
- Craisins
- Walnuts
- Pecans
- Pistachios
- Chocolate Chips – milk, white or dark
- Different seeds such as sunflower or pumpkin seeds
- Any other dried fruit such as dried apricots or dried mango
The sky is the limit, just use your imagination or use what you love the most.
Frequently Asked Questions
Can You Use Regular Oats Instead Of Quick Oats?
Yes! You can use rolled oats. But it may impact the final texture of the cookies. You can also pulse old-fashioned oats in the food processor a few times before adding them to the recipe which will create a texture that is more similar to quick oats.
Can I Make Gluten-Free Oatmeal Cookies?
Most likely you can, yet I’ve not tried. But all you really need to do is replace the flour with 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.
Expert Tips
- Room temperature ingredients. The unsalted butter needs to be soft to make the dough and the eggs should be at room temperature so that the cookie dough binds together properly.
- Use a cookie scoop. For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
- Cool on the pan. Allow the cookies to cool for a few minutes on the pan before transferring them to a wire rack. This helps to prevent them from breaking.
How to Store Oatmeal Cookies
Cool the oatmeal cookies completely before storing them. If they are warm, they will produce condensation and may end up too soft, wet and mushy.
Store oatmeal cookies in an airtight container or sealable plastic bag. It doesn’t matter, as long as it seals. Keep the cookies out of direct sunlight and at room temperature for about 2 to 3 weeks at normal room temperature.
How to Freeze Oatmeal Cookies
Allow the cookies to cool completely. Place them in a single layer, not touching, on a baking sheet lined with parchment paper and freeze them until frozen solid. This will ensure the cookies won’t stick together.
Once they’re frozen solid, place them in a freezer bag, label it with the name and date, squeeze any extra air and freeze for 4 to 5 months. You can also freeze them in airtight containers.
To thaw, take them out of the containers and let them sit at room temperature so that condensation doesn’t form and make them soggy. You can also reheat frozen or thawed cookies in the oven at 275°F for 10 to 15 minutes. This will give them that fresh baked taste and texture.
How to Freeze Oatmeal Cookie Dough
To freeze form the dough into balls and place them onto a baking sheet as close together as you can, but make sure they don’t touch. Freeze until frozen solid. Transfer to freezer bags or an airtight container and transfer to the freezer again for up to 6 months. Make sure to label and date the freezer bags or containers.
To bake, place frozen cookie dough rounds about 2 inches apart on an ungreased cookie sheet or one that’s lined with parchment paper. Bake the cookies for 12 to 15 minutes or until golden brown at .
Other Delicious Recipes To Try
Best Ever Chocolate Chip Cookies
3 Ingredient Peanut Butter Cookies
The Perfect Shortbread Cookies
Chocolate Sugar Cookies
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Oatmeal Cookies
Video
Ingredients
- 1 cup butter (salted, softened)
- 1 cup brown sugar
- ½ cup sugar (granulated)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour
- 3 cups quick cooking oats
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
Optional Ingredients
- 1 cup raisins
- 1 cup chocolate chips
- ½ cup pecans
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In a large bowl, combine the butter with the brown sugar, granulated sugar, and mix until light and creamy. Add the eggs and vanilla extract; beat well.
- In another medium size bowl, combine together the flour, quick cooking oats, salt, cinnamon and baking soda. Add this to the butter mixture; mix well.
- If adding any of the optional ingredients, add them now and fold them in to the cookie dough.
- Drop by tablespoons or small ice cream scoops onto the prepared baking sheets.
- Bake for 12 to 15 min or until golden around the edges.
- Let the cookies cool for a couple minutes on the baking sheets, then transfer to wire racks to finish cooling.
Equipment
Notes
- Recipe yields 24 cookies.
- Room temperature ingredients. The unsalted butter needs to be soft to make the dough and the eggs should be at room temperature so that the cookie dough binds together properly.
- Use a cookie scoop. For even baking, the same amount of dough should be used to form each cookie. Using a cookie scoop is an easy way to create cookies that are equal in size.
- Cool on the pan. Allow the cookies to cool for a few minutes on the pan before transferring them to a wire rack. This helps to prevent them from breaking.
- Storage: Cool the oatmeal cookies completely before storing them. If they are warm, they will produce condensation and may end up too soft, wet and mushy. Store oatmeal cookies in an airtight container or sealable plastic bag. It doesn’t matter, as long as it seals. Keep the cookies out of direct sunlight and at room temperature for about 2 to 3 weeks at normal room temperature.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
